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GUACAMOLE 100% MEXICAN STYLE
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GUACAMOLE 100% MEXICAN
STYLE
Fresherized
All products are
fresherized.
Fresherization is a revolutionary new process that pasteurizes using high
pressure, not high temperature. Because we don’t subject our products to
high temperatures, we’re able to retain all of the flavor and nutrition
found in our fresh, restaurant-quality ingredients.
Fresherization also allows us to offer products that have no artificial
ingredients, no chemicals and no preservatives.
* Guacamole: With no artificial ingredients, no chemicals, no
additives. Just avocadoes, onions and spices.
* Spicy Guacamole: Original and very spicy guacamole.
* Guaca Salsa: It’s a zesty green salsa with tomatillos and spices
coupled with our famous guac. It’s unique. It’s delicious.
* Mix 'n Dip Avocado Salsa: Salsa pairs tender cubes of fresherized
avocado with an authentic,chunky red salsa. We keep them separate, you blend
them, and the world of chip and dip lovers rejoices!
Shelf life: +21 days after delivered to the distribution center
Minimum order quantity: 100 cases
Pay terms: Cash
Time delivery: 10 days
must be refrigerated from 5 °C to 44° C. |
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RECIPE
Ingredients:
1 recipe Picadillo (see below)
1/2 cup Monterey Jack cheese, shredded
1/2 cup cheddar cheese, shredded
1/2 cup AvoClassic™ Guacamole
1/2 cup sour cream
1/2 cup olives, sliced
1/2 cup jalapeno peppers, diced
1 bag tortilla chips
Instructions:
1. Prepare Picadillo (see below).
2. Spread tortilla chips to cover a large oven-proof platter.
3. Spoon Picadillo evenly onto tortilla chips.
4. Sprinkle cheese on top of Picadillo.
5. Bake at 350°F in the oven for 5-7 minutes or until cheese melts.
6. Top with AvoClassic™ Guacamole, sour cream, olives and jalapenos.
Picadillo Ingredients:
1 Tbsp vegetable oil
1/2 large onion, finely chopped
1 garlic clove, minced
1 pound ground beef
1/8 cup raisins
3/4 cup tomato sauce
1/4 cup diced red pepper
1/4 cup diced yellow pepper
1/4 cup whole kernel corn
1/2 tsp ground cumin
Salt and freshly ground black pepper
Picadillo Instructions:
1. Heat the oil in a large heavy skillet over moderately low heat.
2. Add the onion and garlic and cook for 1-2 minutes.
3. Add the beef and cook, stirring and breaking up any lumps.
4. As the meat begins to lose its pink color, add the peppers and cumin.
5. Cook for 6-7 minutes until the vegetables become translucent.
6. Pour off any excess fat, add the raisins, tomato sauce, salt and pepper, and
simmer the mixture, stirring occasionally, until thickened, about 10 to 15
minutes.
The Picadillo may be made 1 day in advance, kept covered, chilled, and reheated
before serving in your dish.
To order or any question :
contacto@gruposouthwind.net
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